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Thread: Backstrap done right

  1. 11-04-2021, 09:24 AM #1
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    Default Backstrap done right

    Mighty tasty dinner last night

    20211102_185226.jpg


    Breakfast was also pretty good this morning

    20211104_085025.jpg
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  2. 11-04-2021, 09:27 AM #2
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    Yessir looks good minus ketchup in the grits
    Last edited by ReelHard; 11-04-2021 at 09:27 AM.
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  3. 11-04-2021, 09:47 AM #3
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    Scrambled eggs, ketchup on grits? What did the adults have?
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid
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  4. 11-04-2021, 09:47 AM #4
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    Oh and that backstop looks fantastic
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid
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  5. 11-04-2021, 09:49 AM #5
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    Not sure I've seen a backstrap cooked that has looked that good. Wanna share the prep and cooking technique?

    I wish I could breathe life back in him, if I could I'd hunt him again tomorrow. - Ben Rodgers Lee

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  6. 11-04-2021, 09:51 AM #6
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    What Ricky said. Please say pellet grill. The processor thread has bout ran its course
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid
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  7. 11-04-2021, 09:53 AM #7
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    Quote Originally Posted by TheVisorGuy View Post
    What Ricky said. Please say pellet grill. The processor thread has bout ran its course
    I got a laugh out of this.
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  8. 11-04-2021, 09:56 AM #8
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    Quote Originally Posted by TheVisorGuy View Post
    Scrambled eggs, ketchup on grits? What did the adults have?
    They had breakfast for supper with great looking backstraps- looks mighty fine.
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  9. 11-04-2021, 10:16 AM #9
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    Someone ban this guy.
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  10. 11-04-2021, 10:19 AM #10
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    Quote Originally Posted by Sportin' Woodies View Post
    Someone ban this guy.
    Doncha want my recipe first?
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  11. 11-04-2021, 10:20 AM #11
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    What is sous vide for 1000 Alex...
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  12. 11-04-2021, 10:35 AM #12
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    Quote Originally Posted by ccleroy View Post
    Not sure I've seen a backstrap cooked that has looked that good. Wanna share the prep and cooking technique?
    I'll have to start sending you pics .

    Looks Great, ScatterShot!
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  13. 11-04-2021, 10:36 AM #13
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    Quote Originally Posted by PharmHunter View Post
    I'll have to start sending you pics .

    Looks Great, ScatterShot!
    Please do!

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  14. 11-04-2021, 11:02 AM #14
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    Quote Originally Posted by CLEMSONDUCKHUNTER View Post
    What is sous vide for 1000 Alex...
    Alex would be taking your money on that one.

    Here's a simple and easy to do recipe

    Day 1

    defrost tenderloin
    put in bowl and cover with water, cover the bowl and put in the fridge overnight

    Day 2 (around mid morning)

    pour water out, apply dry rubs(salt, pepper and Tony C. creole). Squeeze a shot of mustard and then syrup on both sides and lightly spread mustard. Cover bowl and put back in fridge.

    2-3 hours before cooking pour enough Dales Low Sodium to cover the meat

    Heat propane grill to 400* and cook for 6 minutes on each side.
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  15. 11-04-2021, 11:06 AM #15
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    You shoulda quit while you were ahead.
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14
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  16. 11-04-2021, 11:15 AM #16
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    I dont think so.

    It's a solid recipe.
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  17. 11-04-2021, 11:30 AM #17
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    That looks delicious.

    Here's another backstrap alternative.
    Cut off the silver skin and then cut the backstrap into steaks about 1 1/4 in thick. "Smush" them a lil bit flat and season both the knife-cut sides with Montreal. Melt a whole stick of butter in a sauce pan at the same time you're heating the black iron skillet smoking hot. Dredge each steak (submerge) in the melted butter and then in the skillet for 70 seconds per side.
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  18. 11-04-2021, 12:03 PM #18
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    I stopped reading at mustard. (It does look pretty good though)

    Edit: I started to reread, hit the Dale's section and stopped again.
    Last edited by SaltMuck; 11-04-2021 at 12:04 PM.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!
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  19. 11-04-2021, 12:10 PM #19
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    Quote Originally Posted by scatter shot View Post
    Alex would be taking your money on that one.

    Here's a simple and easy to do recipe

    Day 1

    defrost tenderloin
    put in bowl and cover with water, cover the bowl and put in the fridge overnight

    Day 2 (around mid morning)

    pour water out, apply dry rubs(salt, pepper and Tony C. creole). Squeeze a shot of mustard and then syrup on both sides and lightly spread mustard. Cover bowl and put back in fridge.

    2-3 hours before cooking pour enough Dales.....
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  20. 11-04-2021, 12:15 PM #20
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    This thread should be how to fk up a backstrap with Dale's. Just damn
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
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